Tex Mex Chicken and Rice

Tex Mex Chicken and Rice
Pinto Beans
Melon Mojito Salad

1 lb chicken breast tenderloins
2 Tbsp olive oil
1 small package of frozen corn
1 package of taco seasoning mix
1 can of chicken broth
1 can of pinto beans (15 oz.)
¼ cup chopped cilantro
½ cup salsa
2 cups of white rice
2 cups of cubed honeydew melon
2 cups of cubed cantaloupe
2 sliced kiwi
2 tbsp mint (fresh if you have it.)
Juice of 2 fresh limes
¼ cup powdered sugar

Preparation:

Juice the limes. Stir in the sugar and mint.
Mix the honeydew, cantaloupe, and kiwi. Stir in the juice and place in the refrigerator.
Boil 3 ½ cups of water. Pour in the 2 cups of rice. Simmer, covered, for twenty minutes.
Cook the chicken breast tenderloins in olive oil until browned and well done.
Cut into bite sized pieces.
Cook the corn in the pan the chicken was in until it begins to brown.
Put the meat back into the pan and add the taco seasoning mix, pinto beans, broth, cilantro, and salsa.
Simmer for 10-15 minutes, or until the rice is done.
Serve the Tex-Mex mixture over the rice.
Serve the Melon Mojito Salad as dessert.